Canadian East Coast Donair Sandwich | Diners, Drive-ins and Dives with Guy Fieri | Food Network

I'm here to check out a joint where this guy is taking street food to an artisan level. This is Oco. Four ten, hitting the pies. When I tried the food the first time, I was hooked. So I've got the cauliflower wings. There's a lot of east coast flavors from the east coast of Canada. That's because Chef Mark Steele is from Newfoundland. He went from corporate cooking to catering to this joint. What does Oco mean? Orleans Catering Companies. Orleans is an area here. It's the east end of Ottawa. We take very approachable food everybody likes, but we make things from scratch using local ingredients. You get the burgers and the fries, but then you get the specialty things like the east coast donair. Which is a familiar regional dish. It's ground beef that's piled together on a pita bread. Fired up with Mark's own culinary punch. The combination of the sweet sauce and the hot peppers is so, so good. Alright, so what are we getting into? An east coast donair. A weir wiglet. It's a spin on a gyro made with ground beef. Now this is our version. A little more pizzazz, more razzmatazz. Razzmatazz and pizzazz. What did I get into? We have some ground chuck, about 70-30. Garlic powder, onion powder, smoked paprika, pepper, salt. This is the pizzazz here. Cayenne. This is pizzazz. Into the meat. Fresh oregano. Throw this right on the sheet pan here. Just roll that out. Throw it in the oven. 350. For about seven minutes. Now the donair is something that you find throughout Canada. Especially the east coast. But this sauce is what differentiates it from any other beef meat sandwich type slice thing. Absolutely. We start off with evaporated milk, sweetened condensed milk. Those cows are rich and thick here. Fresh garlic. Because that's what I always do. Evaporated milk, sweetened condensed milk, garlic. Some sugar. I'm just going to add in the vinegar and you're going to see this thicken. Vinegar is going to tighten this up? Big time. This is where the magic happens. It's already starting to thicken up. I've never seen this. What do you think has happened here? Beautiful. Can we call Alton Brown right now? This is an Alton Brown question 101. We've got the meat cooked off. Take it to the flat top. Grill the pita. Hit this with some garlic butter. Dude, this looks awesome. Nice and thin and easy going. Little cheddar. Crisp lettuce. A ton of sauce. And then some cherry tomatoes. Sweet mini peppers and sliced jalapeno. Some more cheese. Finish it with our pickled red onion. There you go. Look at that. Yeah, huh? Don't you know? Oh, you got a little... That's the way it should be though. Oh, you bring a bath towel. Or have a car wash when people leave. Exactly. They can just walk through it. Get hosed out. Delicious, chef. The meat is what's the most impressive. With the seasoning, with the crust, with the caramelization. But when you get the fresh vegetables mixed with the cheese, and then you get the little kiss of the sauce, it rounds it out. That is really good. Donor in the pass. Best donor I've ever had. Seriously. The meat is nice and juicy. It's perfect. Where's my sweet sauce? No, you can't have any more sweet sauce. This is bang on exactly what I've had down east.